Poached Eggs in Red Wine Sauce
This classic Burgundian bistro dish is hard to find these days.
Yield: serves 4
- 4 Tbsp. butter, softened
- 1⁄4 lb. slab bacon, coarsely chopped
- 1⁄2 lb. small white mushrooms, sliced
- 1 large shallot, peeled and minced
- 1 medium carrot, peeled and coarsely chopped
- 1 sprig fresh thyme
- 1 bay leaf
- 5 1⁄4 cups French red burgundy or other dry red wine
- 1 cup demi-glace
- 1 3⁄4 cups beef stock
- 2 Tbsp. flour
- 4-8 eggs
- Salt and freshly ground black pepper
- 4 slices bread, preferably pain brioche, crusts removed, lightly toasted
- 4 sprigs fresh chervil
- Melt 1 tbsp. butter in a medium skillet over medium heat. Add bacon and cook until crisp, 7–10 minutes. Transfer to a paper towel with a slotted spoon, then add mushrooms to skillet and cook, stirring occasionally, until golden, about 10 minutes. Transfer to a bowl.
- In the same skillet, melt 1 tbsp. butter; add shallots and cook, stirring, until fragrant, about 1 minute. Stir in carrots, thyme, and bay leaf and cook until carrots begin to brown, about 7 minutes.
- Increase heat to medium-high, add 2 cups wine, and cook until reduced by three-quarters, about 25 minutes. Add demi-glace and stock and cook, skimming frequently, for 10 minutes. Remove skillet from heat; strain sauce through a fine sieve into a small saucepan. Combine flour and remaining butter in a small bowl, forming a paste. Whisk paste into sauce a little at a time, then simmer over medium-low heat for 2 minutes. Reduce heat to low and keep sauce warm.
- Place remaining wine in a small saucepan and bring to a simmer over medium heat. Poach eggs two at a time by cracking each egg into a saucer, then carefully slipping into wine. Poach until whites are firm and yolks just set, 5–7 minutes. Using a slotted spoon, transfer eggs to a plate and cover with foil. Repeat process with remaining eggs.
- Add bacon and mushrooms to sauce and season to taste with salt and pepper. Divide bread between 4 plates, place one or two eggs on each piece, spoon sauce over, and serve garnished with chervil.